I had my favorite summer meal tonight. Homemade pesto pizza (thanks to Em for the big pile of basil). I made pesto, spread it on pizza crust, topped with fresh mozzerella and tomatoes from my very own backyard garden. Bake at 400 for about 20 minutes-- heaven. Joshua even rejected his plain cheese pizza for "mommy's pesto".
Basil Pesto
1 1/2 cups basil, firmly packed
3 T. pinenuts
1/4 cup olive oil
2 cloves garlic
juice of half a lemon
handful of parmesan cheese
salt and pepper to taste
Blend basil, pinenuts and garlic in food processor until chopped. Stream in olive oil. Mix in parm. cheese, lemon juice, salt and pepper.
No comments:
Post a Comment